Fusilli with Summer Vegetables

Juicy tomatoes, sweet corn, and golden squash — a bright, herb-packed pasta that tastes like peak summer.

Ingredients

• 3 garlic cloves, thinly sliced

• ½ red onion, finely diced

• 2 summer squash, diced small

• 3 ears of corn, kernels removed

• 2 cups cherry tomatoes, halved

• Handful of basil, julienned

• ¼ teaspoon dried oregano

• Juice and zest of ½ lemon

• Olive oil

• Salt and black pepper, to taste

• Parmesan cheese, to taste

• ½ lb fusilli pasta

Instructions

1. Sauté the Vegetables
   Heat olive oil in a large skillet over medium heat. Working one at a time, sauté the garlic, red onion, squash, and then corn — adding a little more olive oil with each addition. Transfer each vegetable to a large bowl as it finishes cooking.

2. Add Fresh Ingredients
   To the bowl of sautéed vegetables, add the cherry tomatoes, basil, oregano, salt, and pepper. Toss to combine and set aside to allow the flavors to meld.

3. Cook the Pasta
   Bring a large pot of salted water to a boil and cook the fusilli according to package directions. Drain well.

4. Combine and Serve
   Add the cooked pasta to the bowl of vegetables. Drizzle with olive oil, stir in the lemon juice, and grate in some parmesan cheese. Toss everything together. Finish with lemon zest and a final sprinkle of parmesan before serving.